Hearty Vegan Pantry Stew

This Hearty Vegan Pantry Stew recipe is made up of pantry items and long-lasting produce. So it's perfect for a pandemic or a boondocking trip. Plus it scratches that comfort food itch.

This recipe belongs in your repertoire if you:

  • are new to plant-based meals
  • love one-pot meals (and who doesn't like easy clean-up?)
  • need meals that come together quickly
  • have a small kitchen and need simple meal ideas
  • want a recipe that is filling and inexpensive

Something else wonderful about this Hearty Vegan Pantry Stew is that it's pretty flexible. Throw in some hearty greens like kale or collards. Use sweet potatoes instead of white. Try Gardein Beefless tips or a can of pinto beans instead of the tempeh. Turnips or parsnips might be nice in here. You get the idea!

If you want to get fancy with it, you could spread this Hearty Vegan Pantry Stew in a square baking pan, top with biscuit dough, and bake off in the oven until the biscuits are done.

Do you remember the sourdough bread bowl craze? This recipe would be amazing in a bread bowl!

Hear that? It's Kevin complaining that he's never been served this stew with biscuits on top or in a bread bowl. In the RV, we try to eat pretty cleanly and those options do not qualify!

If you'd like to watch us make this stew in real time, no edits, check out the video with the recipe. 

Hearty Vegan Pantry Stew

When fresh ingredients are scarce, this hearty stew is a winner!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 4 people
Calories: 308kcal


  • 3 cups water or broth
  • ¼ cup dried mushrooms broken into small pieces (optional)
  • 8 oz tempeh or your favorite protein
  • 2 large carrots sliced
  • 2 medium potatoes diced
  • 1 large onion chopped
  • ½ cup ketchup or tomato paste
  • ¼ cup Bragg Liquid Aminos or tamari or soy sauce
  • 1 tsp garlic powder
  • 1 tsp dried tarragon
  • ¼ tsp ground black pepper
  • ½ cup frozen green peas
  • ¼ cup flour
  • cup cold water
  • 1-2 tbsp fresh parsley minced (optional)


  • Add everything through the black pepper to a pot, bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 30 minutes, stirring occasionally.
  • In a small bowl, whisk together the flour and cold water until smooth.
  • When vegetables are tender, add peas to the pot and stir. Let them heat up for a minute or so. Now add the flour mixture and stir. Continue to simmer until the stew thickens.
  • Taste for seasoning and adjust if needed. Serve topped with parsley, if desired.


Do you enjoy stews only when it's cold out or year round?

If you try this or any of our recipes please rate it! It helps us know what people like. Thanks in advance!

Laura Nunemaker

About the Author

Laura Nunemaker

vegan. full-time traveler. rv dweller. food lover. cow petter.

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